CN105394801A - 3D printing rapid forming method of food - Google Patents
3D printing rapid forming method of food Download PDFInfo
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- CN105394801A CN105394801A CN201510705716.6A CN201510705716A CN105394801A CN 105394801 A CN105394801 A CN 105394801A CN 201510705716 A CN201510705716 A CN 201510705716A CN 105394801 A CN105394801 A CN 105394801A
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Abstract
The invention discloses a 3D printing rapid forming method of a food. The method comprises the following steps: 1, fully mixing food materials with a forming agent A, wherein the food materials are solid materials, and are rubbed in advance; 2, placing the obtained food material and forming agent A mixture in the extruding cylinder of the nozzle of a 3D printer, and placing a forming B in the spray cylinders of the 3D printer; and 3, starting the 3D printer, automatically extruding the food material and forming agent A mixture to the movable working platform of the 3D printer by the 3D printer according to model layering information to prepare an intermediate formed material, uniformly spraying the forming agent B on the extruded intermediate formed material by the spray cylinders of the 3D printer to carry out chemical reaction solidification on the intermediate formed material and the forming agent B in order to form a hard and thin layer on the surface of the food materials, downward moving the working platform for a distance of one layer after one-layer solidification is completed, continuously printing, and repeating spraying, solidifying, moving and printing processes until the required 3D entity food is finally stacked. The method can be applied in the field of food processing, allows many materials to be applied, is not restricted by materials, and is independent of temperature difference solidifying formation.
Description
Technical field
The present invention relates to the technical field of food processing, refer in particular to the quick molding method that a kind of food 3D prints.
Background technology
In recent years, 3D printing technique is in the ascendant, affects the mode of production of traditional industries gradually, also comprises foods processing technique.3D food printing technique is by food material by 3D printer, instructs, make the method for special shape food entity with 3 of computer design dimension figure.The shaping common method of existing 3D food is mainly fused glass pellet, namely adopts hot type extruding jet, at a relatively high temperature, material melts is become half flow regime, the path controlled by CAD individual-layer data extrudes and is deposited on assigned address, extrudes rear fast cooling, thus makes food coagulation forming.The case of this type of application has the Foodini3D printer of NaturalMachine company, the Chefjet candy printer that 3DSystems company releases, the XYZprinting printer etc. that the three latitude worlds are released.But fusion sediment technology is used for food 3D to be printed, and have obvious limitation, its situation is as follows:
1, the food materials that can be used for printing are very limited.Fusion sediment need make material that certain texture change occur through the temperature difference, becomes solid, then coagulation forming from semifluid.So, only have minority food materials such as chocolate, peppermint candy or soft sweets etc. can realize the texture change that this temperature difference causes.This just determines most of food materials, all can not be used for printing.As being still solid under the high temperature such as vegetables, meat, therefore cannot be used.
2, print heating and can destroy the original natural component of food, as vitamin, natural ketone, acids, cause nutritive value to decline.
3, the material be employed, the mainly sugary high food materials such as syrup, chocolate, peppermint candy, heat is high, does not meet the nutrient health diet theory that modern society advocates.
4, part can print the printer of the even broken vegetables of meat, flour, because food materials texture change can not occur Yin Wendu, can only print, can not realize real 3D shaping in certain plane.As the bakery printer of XYZprinting, because flour paste used can not because of temperature profile, intensity is very poor, can only print 2 dimension shapes in the plane, is not the 3D printer of real meaning.
Zhejiang University's royal power utilizes 3D gelatinous fibre deposition technique in " 3D prints the research that sodium alginate/hydroxyapatite hydrogel compound Atsttrin albumen is used for bone defect healing ", using sodium alginate, hydroxyapatite, gelatin, albumen mixing as moulding material, the gelatinous fibre extruded is dipped in calcium chloride solution, calcium chloride and sodium alginate cross-linking shaping, prepare sodium alginate/hydroxyapatite bioactive support, be applied to bone tissue engineer.But due to following reason, the method is not suitable for food processing:
1, the real backing material of said method gel is the hydroxyapatite of nonnutritive value, is supporting construction " scaffold ", and the semi-solid gel that sodium alginate and calcium salt are formed only plays the effect of temporarily wrapping up, and does not provide structural strength.
2, said method is applied to bioengineering at present, thus in purity etc., has higher requirement to raw material, and its procedure of processing is complicated in addition, and shaping speed is slow, and processing cost is high.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art and shortcoming, the quick molding method that a kind of safe and reliable food 3D prints is provided, the material applied of the method is many, do not limit by material, expand the scope of application, be beneficial to people and prepare molded food product according to idiotrophic health demand and eating habit, do not rely on temperature difference coagulation forming simultaneously, expand the range of choice to molded food product temperature.
For achieving the above object, technical scheme provided by the present invention is: the quick molding method that a kind of food 3D prints, and comprises the following steps:
1) fully mixed with forming agent A by food materials, wherein, described forming agent A is edible natural gum class, if food materials are solid food materials, then need first to rub and mixes with forming agent A;
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution;
3) 3D printer is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food, because the aspect of originally solidifying still remains forming agent B, therefore can be adhesively fixed between layers.
When needing the intensity promoting molded food product, in step 1) in add edible excipient C and fully mix with food materials and forming agent A, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B.
Described forming agent A is one or more the combination in sodium alginate, potassium alginate, carragheen, and concentration range is 0.5% ~ 3.0%, and unit is w/v.
Described forming agent B is one or more the combination in calcium gluconae, calcium lactate, calcium chloride, and concentration range is 0.5% ~ 5.0%, and unit is w/v.
Described excipient C is one or more the combination in gelatin, CMS, xanthans.
Compared with prior art, tool has the following advantages and beneficial effect in the present invention:
1, do not limit by material, ordinary solid and semi-solid food products can be printed to solid food, even liquid food, as fruit juice, beverage etc., also can be printed to semisolid food, considerably increase the use field that 3D food prints.
2, not relying on temperature difference coagulation forming, without the need to experiencing high-temperature heating process, being beneficial to the original local flavor of retaining food product and nutritional labeling.
3, because not needing pre-thermal printer head, decrease the time loss of printing, common 3D printer needs longer preheating time, and the present invention's start and printable.
4, maintenance workload is decreased.Existing 3D food printer, because of food materials cooling after shutting down, easily blocks LPT, must clean immediately after using.And the shaping front food materials of the present invention are semi-fluid condition, can not blocking pipeline, easy to use.
5, the edible natural forming agent of required interpolation contains a large amount of calcium salt, finally shaping food, calcareous abundant, can play the effect of replenishing the calcium.
Accompanying drawing explanation
Fig. 1 is 3D printer forming principle figure.
Detailed description of the invention
Below in conjunction with multiple specific embodiment, the invention will be further described.
Embodiment 1
The quick molding method that food 3D of the present invention prints, comprises the following steps:
1) food materials are fully mixed with forming agent A, wherein, described forming agent A is edible natural gum class, for the combination of one or more in sodium alginate, potassium alginate, carragheen, concentration range is 0.5% ~ 3.0% (w/v), and preferred sodium alginate in the present embodiment, concentration is 1%.If food materials are solid food materials, then need first to rub and mix with forming agent A again.
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution, for the combination of one or more in calcium gluconae, calcium lactate, calcium chloride, concentration range is 0.5% ~ 5.0% (w/v), and preferably calcium chloride in the present embodiment, concentration is 1%.
3) 3D printer (forming principle of 3D printer as shown in Figure 1) is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food.Because the aspect of originally solidifying still remains a certain amount of forming agent B, therefore can be adhesively fixed between layers.
In sum, the reaction mechanism of the present embodiment is as follows:
Sodium alginate (forming agent A)+calcium chloride (forming agent B) → shaping entity
Sodium alginate (sodiumalginate) is the one in alginic acid derivative, a kind of polysaccharide carbohydrate extracted from the sea-tangle or sargassum of brown algae, by 1, a kind of linear polymer of the poly-beta-D-mannuronic acid of 4-and α-L-guluronic acid composition, also claim sodium alginate or seaweed gel and algin, its molecular formula is (C
6h
7o
6na) n, the α-L-guluronic acid structure in sodium alginate can with demagging mercury beyond bivalent metal ion there is ion-exchange reactions fast, generating alginate and curing molding, is wherein maximum with the gel strength formed with calcium chloride.
Molding effect: shaping speed is fast, and food is gel, and hardness is moderate, surface is without crisp shell.
Embodiment 2
The forming agent A that the present embodiment adopts as different from Example 1 is the sodium alginate of 1% and the carragheen composite material of 0.5%, and its reaction mechanism is as follows:
(sodium alginate+carragheen) (forming agent A)+calcium chloride (forming agent B) → shaping entity
Carragheen (carrageenan) has another name called carrageenan, take red algae as the water-soluble heterogencity polysaccharide food colloid of waste, it is the D-galactolipin and 3 by sulfate or non-sulfuric acid base, 6-dewaters-L-galactolipin by α-1,3 glycosidic bonds and β-1,4 keys are formed by connecting, and its molecular formula is (C
12h
18o
9) n, the carragheen of two types that Applications in Food Industry is more is κ-type, ι-type carragheen.The sulfate group anion of carragheen can be associated by electrostatic interaction with Ca2+, K+ etc., improves gel hardness.In addition, utilize the synergy of carragheen and sodium alginate, both are composite as moulding material by a certain percentage, the intensity of molded food product can be promoted.
Molding effect: compare embodiment 1, molded food product hardness improves.
Embodiment 3
The present embodiment is in step 1 as different from Example 1) the edible excipient C of middle increase, fully mix with food materials and forming agent A by excipient C, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B, for the combination of one or more in gelatin, CMS, xanthans, and in the present embodiment preferably 0.5% CMS.Its reaction mechanism is as follows:
Sodium alginate (forming agent A)+calcium chloride (forming agent B)+CMS (excipient C) → shaping entity
CMS (CMS) is a kind of converted starch of carboxymethyl etherification, it is tasteless, nontoxic, not easily go mouldy, soluble in water, extensive with being thickener, suspending agent, stabilizing agent and adhesive etc. in the food industry, also can replace the natural plant gum that part price is high.In addition, CMS and sodium alginate have good compatibility, and both are composite as moulding material by a certain percentage, can promote the intensity of molded food product.
Molding effect: compare embodiment 1, molded food product hardness improves, and toughness improves, and is applicable to making filament food.
Embodiment 4
The present embodiment selects the sodium alginate of 0.5% and the calcium chloride of 0.5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is soft glue, and hardness is poor, and surface is without crisp shell.
Embodiment 5
The present embodiment selects the sodium alginate of 0.5% and the calcium chloride of 5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food product is soft glue, and integral hardness is poor, and there is crisp shell on surface.
Embodiment 6
The present embodiment selects the sodium alginate of 3% and the calcium chloride of 0.5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is gel, and surface is without crisp shell.
Embodiment 7
The present embodiment selects the sodium alginate of 3% and the calcium chloride of 5% as different from Example 1.
Molding effect: compare embodiment 1, shaping speed is comparatively slow, and food is gel, and hardness is comparatively large, and there is the crisp shell of thin layer on surface.
The examples of implementation of the above are only the preferred embodiment of the present invention, not limit practical range of the present invention with this, therefore the change that all shapes according to the present invention, principle are done, all should be encompassed in protection scope of the present invention.
Claims (5)
1. a quick molding method for food 3D printing, is characterized in that, comprise the following steps:
1) fully mixed with forming agent A by food materials, wherein, described forming agent A is edible natural gum class, if food materials are solid food materials, then need first to rub and mixes with forming agent A;
2) mixture of food materials and forming agent A is placed in the extruded tube of 3D printer head, forming agent B is placed in the cannon spray head of 3D printer, wherein, described forming agent B is edible calcium saline solution;
3) 3D printer is opened, the mixture of food materials and forming agent A can be extruded on its movable working platform according to model layers information by 3D printer automatically, obtained intervening molding material, simultaneously, the cannon spray head of 3D printer by forming agent B even application on the intervening molding material just extruded, chemical reaction can be there is and solidify in intervening molding material with forming agent B, hard thin layer is formed on food materials surface, after one deck has solidified, workbench continues to print after moving down the distance of a layer, the rest may be inferred, finally stacking go out required 3D solid food, because the aspect of originally solidifying still remains forming agent B, therefore can be adhesively fixed between layers.
2. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: when needing the intensity promoting molded food product, in step 1) in add edible excipient C and fully mix with food materials and forming agent A, in step 2) in be then the extruded tube mixture of food materials, forming agent A, excipient C being placed in 3D printer head, wherein, described excipient C can produce synergistic food additives with forming agent A, B.
3. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: described forming agent A is one or more the combination in sodium alginate, potassium alginate, carragheen, concentration range is 0.5% ~ 3.0%, and unit is w/v.
4. the quick molding method of a kind of food 3D printing according to claim 1, it is characterized in that: described forming agent B is one or more the combination in calcium gluconae, calcium lactate, calcium chloride, concentration range is 0.5% ~ 5.0%, and unit is w/v.
5. the quick molding method of a kind of food 3D printing according to claim 2, is characterized in that: described excipient C is one or more the combination in gelatin, CMS, xanthans.
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